Coconut Cream Liqueur

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	1 hr 30 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Heat 250 ml cream in a pot over medium-high heat for 2-3 minutes until it reaches a boil.
Line a sieve with muslin cloth and place 100 g desiccated coconut in it.
Pour the hot cream over the coconut and let it steep for 1 hour.
Squeeze the coconut firmly through the cloth to extract all the liquid, then discard the coconut solids.
Stir 3 teaspoons of instant coffee into the strained coconut cream.
Whip 3 egg yolks (separated from the whites) with 75 g powdered sugar for 5 minutes until light and creamy.
Combine the whipped egg-sugar mixture with the coconut-coffee cream, then add 250 ml white rum and stir well.
Rinse a clean bottle with boiling water and let it cool for 2-3 minutes.
Fill the sterilized bottle with the liqueur and seal it.
Refrigerate the liqueur; it will keep for about 3 weeks.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.